If you own a pastry blender, you can see that it is a set of blades designed
to cut. In this case, you are cutting a fat - eg crisco - into flour. It
is a rocking back and forth motion.
You can not use oil for this. Crisco is a solid fat and you are "cutting"
it into the flour mixture. You then add a liquid - water - to this to make
your pastry. Many people use two knives to replicate the use of the pastry
blender. Myself I use the pastry blender. Some folks use an appliance
like the food processor or a "kitchen aid" mixer or other such mixer. I've
used the mixer for pastry when making large quantities and a tired arm.
wendy
----- Original Message -----
From: "Roughrider50" >
Newsgroups: rec.food.baking
To: >
Sent: Sunday, May 27, 2007 11:10 PM
Subject: Pastry blender


> Previously I have been using store bought pie crusts. I'm going to try &
> make my own. The recipes call for using Crisco & a thing called a pastry
> blender to "cut" the Crisco into the flour. How exactly do I use a pastry
> blender? Is there some preferred technique? Also could I just use
> vegetable oil instead of Crisco? TIA
>
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